A look at local food discoveries, whether it’s a particular dish or an ingredient, often with one or more recipes.
“Founded in 2008, by nine-year-old Cassidy Megan of Nova Scotia, Canada, with the help of the Epilepsy Association of Nova Scotia, Purple Day is an international grassroots effort dedicated to increasing awareness about epilepsy worldwide. On March 26, people from around the globe are asked to wear purple and spread the word about epilepsy.” –… Read More A Day of Purple
“In the fifties a lemon meringue pie meant a person with a sour disposition. Today it is quite commonly used as a euphemism for lesbian.” Who knew? A little private dinner this last week. Four of the dishes you’ve seen before… Sole Tartare though I think I’ve improved the presentation a bit. Broccoli Rabe &… Read More The Meringue
Batidas Pesadas is what the manual said, and indeed, that’s what we worked on – literally, “heavy beaten things”, these are batters that include fat in the form of butter, margarine, oil, etc., and are beaten to blend the fat with the sugar, after which everything else gets mixed in – generally flour, eggs, and… Read More Pastry Class 3
“France has more need of me than I have need of France.” – Napoleon Bonaparte I realize that the majority of my posts over the last couple of weeks have focused on Casa S and my pastry classes – it’s not that I’m not getting out and doing other things, but I’ve been using a… Read More News Flash! Napoleon Marches on Paris!
Girl Scout: Is this made from real lemons? Wednesday: Yes. Girl Scout: I only like all-natural foods and beverages, organically grown, with no preservatives. Are you sure they’re real lemons? Pugsley: Yes. Girl Scout: Well, I’ll tell you what. I’ll buy a cup if you buy a box of my delicious Girl Scout cookies. Do… Read More Girls, Girls, Girls
“Those who make desserts possess a different temperament, are set apart. The pastry chef, the maker of desserts, is regularly referred to as an “artist.” The patissier must create like the painter, sculptor or even the musician; requirements that are rarely expected of those who deal in savory.” – from Sweet Everything, by Edward Bottone… Read More Pastry Class 2
Dr. Melik: This morning for breakfast he requested something called “wheat germ, organic honey and tiger’s milk.” Dr. Aragon: [chuckling] Oh, yes. Those are the charmed substances that some years ago were thought to contain life-preserving properties. Dr. Melik: You mean there was no deep fat? No steak or cream pies or… hot fudge? Dr.… Read More Tiger’s Milk – Glass I
“The traditional Mediterranean diet is firmly rooted in the earth. The warm, sunny climate, the long growing season, mild winter, and fertile soil of this region have long provided its inhabitants with delicious, fresh fruits, vegetables, grains, legumes, and nuts. It is, and has always been, a plant-based cuisine, one that never depended on animal… Read More Mediterranean Veggies